This banana bread recipe is a delicious option for breakfast or light dessert. It’s not too sweet and the nuttiness of the walnuts is a compliment to tea or coffee.
Makes 16 servings
1 cup – 2 bananas
1/4 cup maple syrup
1 1/4 cup soy or almond milk
2 teaspoons vanilla extract
2 1/4 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/3 cup walnuts, chopped
non-stick cooking spray
Preheat oven to 350 degrees F. Mist an 8-inch square glass baking pan with non-stick cooking spray and set aside. Combine bananas, syrup, oil, plant milk, and vanilla in a large bowl and mix well. Place remaining ingredients, except walnuts, in a separate large bowl and stir together. Gradually stir dry ingredients into wet ingredients, sprinkling in about 1/3 at a time. Mix until well combined. Batter will be very thick. Stir in walnuts.
Spoon batter into prepared baking pan. Bake on center rack of oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a cooling rack. Serve warm.
Per serving (1/16 cake): 109 calories; 2.2 g fat; 17.1% calories from fat; 0 mg cholesterol; 20.4 g carbohydrates; 2.8 g fiber; 343 mg sodium
Recipe from Breaking the Food Seduction by Neal Barnard, M.D. adapted from Jo Stepaniak’s original recipe, Banana Snack Cake with Creamy Fudge Frosting